Boomas BBQ, Pyalong (2026)

02/01/2026

I always get asked about this when we serve it

So

🌶️ Boomtang (or Boomanero) Salsa

This one’s dead easy and stupidly good. No cooking. No fluff. Just fresh flavours and the right hit of seasoning and sauce.

Ingredients:

Tomato

Red onion

Cucumber

Optional fruit (highly recommended):

Mango or Peach or Pineapple

Flavour Boost

Fiesta & Siesta seasoning

Boomtang – sweet & tangy
or

Boomanero – if you like a little heat 🔥

Method

1. Dice all the fruit and veg nice and even

2. Sprinkle over Fiesta & Siesta seasoning

3. Add Boomtang or Boomanero (to taste)

4. Mix well

That’s it.

No resting. No mucking around. Straight into tacos, brisket rolls, burgers, grilled chicken, pork, or eaten straight out of the bowl with a spoon (no judgement).

Plain and simple… but oh so tasty.

02/01/2026

🔥 Crispy Pork Belly – Crackling Perfection

Crispy crackling isn’t luck.
It’s prep, dryness, rendering, and heat — get those right and pork belly becomes elite-tier BBQ.

Here’s exactly how I do it.

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🐖 Preparing the Pork Belly

Drying (The Most Important Step)

Crackling hates moisture.

Leave pork belly uncovered in the fridge for 1–3 days

This dries the skin and tightens it up

You have two options:

Already dry skin: leave it plain, just time and airflow

Wet skin: lightly salt the skin and angle the belly so moisture can drain away

If the skin isn’t dry, it won’t crackle — no shortcuts here (dry skin is the easiest most effective step I've found)

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Jaccarding (Optional but Highly Effective)

Use a Jaccard to pierce the skin

This creates tiny channels holes:

Air pockets to form those blistered bubbles

💡 Tip:
If the belly is very wet, jaccard after some drying — otherwise it gets messy fast, meat juices splattering

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Scoring

Use a sharp knife or Stanley blade

Score the skin in straight vertical lines

Don’t cut into the meat — just through the skin and fat

Why vertical?

Encourages fat to run off instead of pooling

Helps prevent soggy sections

Makes slicing clean and easy once cooked, perfect for neat presentation

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🔥 Cooking the Pork Belly

Heat Setup

BBQ or oven set to 430–450°F (220–230°C)

You can push to 500°F if your setup allows

High heat is non-negotiable for crackling

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Positioning

Stand the pork belly upright on a pork belly stand

This allows:

Even heat exposure

Fat to drip away

Crackling to blister instead of steam

Adjust position depending on:

Your BBQ layout

Number of bellies

Hot spots (not all BBQs cook the same)

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Cooking Time

Roughly 1–1.5 hours

But crackling doesn’t care about the clock — it cares about heat and dryness

Watch the skin:

Not crackling? Increase heat

Going too hard too fast?

Lower heat slightly or

Loosely foil the belly to protect it while the inside finishes

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Internal Temperature

Target 190–195°F (88–90°C) internal I aim for

At this temp:

Meat is moist and tender

Fat underneath the crackle is fully rendered

Belly melts instead of chewing back

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🛑 Final Notes

Don’t rush drying — it’s where most people fail

Crackling = dry skin + aggressive heat

If it didn’t crackle, something stayed wet or wasn’t hot enough

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🥩 Result

Glassy, blistered crackling

Soft, juicy pork

Rendered fat that melts in your mouth

Proper roast pork belly

01/01/2026

🍔 Smoked Cheeseburger — How To (Booma-style)

Everyone seems to love my Smoked Burgers, so this roughly how they are done.

This one’s all about fat doing the heavy lifting. Simple process, big payoff.

🥩 Beef & Fat

Good beef only. I mostly use brisket trim, or whole brisket if I’m doing a big batch.

Marble score: 4–7

Less = too lean

More = too fatty

Target ratio: 70/30 (meat/fat)

🔪 Prep

One pass through the mincer — that’s it.

Don’t overwork the meat.

Fat is the binder, not squeezing and mashing.

Form patties gently.

About 145g per patty for smoked burgers.

🌡️ Seasoning & Cooking

Season only once patties are formed and ready to hit the BBQ.

Low heat: ~250°F (120°C) give or take.

Cook low and steady until medium to medium-well (IMO).

Let the fat render and soften, you don't want to rush the cooking process. No grilling or smashing these

🧀 The Finish

When almost done, top with American cheddar slices.

Let it melt into that smoky, beefy goodness.

🧠 Why It Works

Low heat + high fat = soft, moist, melt-in-your-mouth patties.

No fillers, no eggs, no breadcrumbs. Just beef done right.

🔥 Seasoning note:
I season all my patties with Grazed & Blazed Beef Seasoning — built for this exact job.

Absolutely delicious.

01/01/2026

Well that's my top 9 for 2025

Lots of pies 😋

31/12/2025

Happy New Year everyone!

2026 I'll be dedicated to smoked tofu, veggie burgers and lab grown steaks

Can't wait 😁

30/12/2025

How To: Pork Shoulder (Pulled Pork)

Pulled pork is forgiving… but only if you respect the process. This isn’t about racing the clock — it’s about texture, moisture, and knowing when it’s actually ready.

Patience first. Always.

The Cut

Pork shoulder / pork butt (bone-in preferred)
Good fat content = flavour + insurance

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Trim

Remove loose flaps and hard surface fat

Leave a decent fat cap (about 5–10mm)

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Rub

Keep it simple: salt & pepper

Or spice it up — pork loves flavour

There’s no wrong answer here

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Cook

Low and steady, 250–300°F

Smoke until the bark is set and you’re happy with the colour

👉 I usually wrap when the fat cap starts to split (see pictured)

That’s the pork telling you it’s ready — not a thermometer

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Wrap

Wrap in foil or place into a foil tray

Add liquid or butter if you want

Cover, seal it up, and continue cooking

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Finish

Start checking tenderness around 195°F

It’s ready when:

Probe slides in with zero resistance

Bone twists or pulls clean

Some shoulders need 200–205°F+ — don’t panic

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Rest

Rest wrapped before pulling

This step matters more than people think

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Pull

Pull by hand

Mix bark, fat, and juices evenly

Taste, season lightly if needed

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Final Word

Pulled pork is about feel, not fear.

Let the meat tell you when it’s ready.

29/12/2025

How to Brisket (IMO)

Patience is key.
Texture trumps all.

There’s no magic cook time – brisket has too many variables.
Time and Temp means nothing unless you understand what you are trying to do.
Lots of BBQ cuts can be done in 6 or 12 hours, the techniques change.

Meat quality matters.
Pit temp matters.
Size of the cut matters.
Method matters.
There’s more than one way to skin a cat.

That said… IMO 8–10 hours is plenty of time for most cooks when you understand what you’re looking for.

The basics:

Trim the hard fat

Leave around 5–10mm fat coverage

Trim off any thin, scraggly sections

I like to remove the point fin (mince it for burgers – don’t waste it)

Season however you like

The cook:

Smoke at 250–300°F

Cook until the bark is set and you’re happy with the colour
(often around 180°F internal, but don’t cook to a number)

Boat or wrap and continue cooking

Tenderness is king:

Start checking for tenderness around 190°F internal

If it isn’t tender… keep cooking

Underdone BBQ eats tough and dry

Overdone BBQ falls apart

Don’t be scared to push it a little further to hit that sweet spot

Finish strong:

Resting / holding makes a huge difference once the meat is ready

This is where good brisket turns into great brisket

Cook with intent (not numbers)
Watch the meat (things change, adapt)
Trust the feeling (you will get better at this)

🔥🥩

28/12/2025

Pork Ribs (No 3-2-1, No Stress)

First up: forget the clock

Ribs don’t know what time it is. Aussie pork ribs especially are leaner and smaller, so treating them like big US supermarket ribs is how people turn them to mush.

I’ve cooked cracking ribs in 2 hours, 3–4 hours, and I’ve seen people destroy them at 6 hours. Time is just the by-product — feel and visuals matter more.

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Step 1: Cook for colour & bark (this is the key part)

Pit temp: 275–300°F (135–150°C)

Season well, get them on the pit

Leave them alone and watch what’s happening

You’re looking for:

The rub has set (doesn’t smear if you tap it)

The meat has pulled back from the bones

Colour looks rich, not pale

Surface looks dry and tight, not wet

👉 This stage might be 90 minutes or it might be 3 hours. Both are fine.

If they look right — they ARE right.

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Step 2: Wrap for tenderness (not for time)

Once you’re happy with colour:

Wrap in foil or butcher paper

Add a splash of liquid if you want (apple juice, stock, butter, whatever — or nothing)

Back on the pit until:

The rack bends easily

A skewer slides in with little resistance

The bones feel loose but not falling out

This part is about softening connective tissue, not steaming the life out of them.

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Step 3: Glaze (optional, not mandatory)

If you want sticky ribs:

Unwrap

Light glaze

Back on the pit just long enough to set the sauce

You’re not cooking anymore — just tightening the glaze.

If you don’t want glaze?
Pull them, rest them, eat them. Simple.

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The big takeaways

Colour first, tenderness second

Wrap when you’re happy, not when a recipe says so

Aussie pork ribs don’t need marathon cooks

If they’re tender and juicy, they’re done — even if the clock disagrees

Barbecue isn’t maths.
It’s paying attention.

28/12/2025

Please be kind to me 2026

Rosey has been in all sorts in 2025.

Snapped axle, rego, blown Detroit locker, msd ignition cooked......

Whole new ignition system had her running like a dream

But almost instantly..........the distributor gear lost all its teeth

So we now have a new bronze gear

Fingers crossed 🤞🤞🤞

27/12/2025

Pizza tonight

Quickly made a fresh dough this arvo, for a 6hr ferment, I prefer much longer ferments, but gotta do what you gotta do

Margherita

Pepperoni

Grape and Honey

26/12/2025

Cooking a whole slab of beef can be a little tricky

This was 7.5kgs of Black Market Scotch

And depending on the method used, BBQ, oven, sous vide.

Trying to get edge to edge doneness is tough, unless you do sous vide

But I wanted to BBQ this cut of beef

So after a slather of parsley, thyme and mustard, this big cut of beef went into the Pellet Grill (I know, not a real BBQ..... 😂)

I set the temp to 205f for 2 hours, then ramped it up to 275f for another 2 hours, then lowered to about 165f for the last hour

And as I tend to make things catch on fire, there was 15 minutes or so where the pit ramped up to 450-500f as I was adding more wood for smoke, and it got a little crazy 🤣😧🤣

But in the end, got a killer crust of flavour on the outside and pretty nice edge to edge doneness

Admittedly the ends of the scotch were a little more done, even with rotating the meat, they were smaller and closer to the heat source, so it was expected.

Gave it a good hours rest and sliced into it, melt in your mouth Beef

26/12/2025

7.5kgs of Black Market Scotch goodness from Kelly's Meats

25/12/2025

Few more Xmas Food snaps

The salmon we do every year, and it gets absolutely smashed. Start by brining a whole side of salmon, for 4 hours, the it is seasoned and hot smoked for approximately 45 minutes.
Served with crusty bread and a fresh dill sauce which is amazing

Ham this year was from Kelly's Meats, smoked already, and I just did a glaze on it and served it hot. Kept it really simple and used my Boomtang BBQ sauce as the glaze, which was applied every 20 minutes or so for an hour or two.
Juicy, sweet and tangy ham, brilliant.

The whole Black Market Scotch was smoked for about 4-5 hours until medium, medium rare, and was coated in a parsley, thyme and mustard crust.
Sliced thinly and plated up.

Also had turkey, couple of fresh salads, crispy potatoes, leek and devilled eggs

Was a delicious day!

25/12/2025

Short and Sweet

Ate too much
Drank too much

Tired

Smoked salmon w dill sauce
Glazed Ham
Whole Angus Scotch

24/12/2025

MERRY CHRISTMAS 🎄 🎁 🎄 🎁 🍻

And it begins

A huge slab of Black Market Scotch, coated in a fresh blend of herbs, mustard and spices

Will get cooked whole, over 4-5 hours until medium, then sliced for all the family and friends today

Also will be doing a glazed ham, and side of smoked salmon

So it's a sneaky double espresso liqueur to start the festivities

24/12/2025

Well that's it

You already know the BBQ side of things finished over the weekend

But the last 3 days have been HECTIC at Kelly's Meats

Who would have thought, after 20 years as a tradie, I'd be a cashier, working the Xmas Period at one of the Busiest Butchers in Melbourne

And for a second Christmas, so this one was a little easier even though it was crazier, and I must say it was FUN

Love the busy periods, the banter and being able to share tips, tricks and whatever else for the punters purchasing the meat

I do waffle on a bit, but I love meat, fire, barbecue, and everything that comes with it!

So now it truly is time for a knockoff drink or 2 (or 10) until the week of NYE 😂

Cheers!

22/12/2025

Fresh Oysters, Boomtang, Prosciutto

Absolutely delicious 😋🤤

21/12/2025

Well I know my Ham is from Kellys Meats this year (and the last few years)

Almost identical pics, just less hair, less beard and more wrinkles

Who's got what planned for Xmas?

I'm doing a glazed ham, smoked salmon and a whole slab of scotch

20/12/2025

Fusion or something

Banh Mi Sausage
Tortilla
Hoisin
Cucumber
Carrot
Crackle

20/12/2025

So in-between all the catering and events (no real cooking for ourselves, Mac n Cheese packets haha)

Been working on the backyard, getting rid of metres upon meters of Bamboo, Soil and Stones

And we are almost done, just in time for Xmas

Kids got a basketball court

Courtney mentioned......in November.......why don't we do a Basketball court as a gift for the Kids for Xmas......yeah sounds sweet, if I had some time

Anyway, thanks to Mum and Dad for lending a hand, plus the stump grinder, a mate who did a little concrete and of course Courtney for the great idea 🤣😂🤣😂

Threw down a rough coat of paint, as we are getting a full tiled custom court laid early 2026

Now it's time to show the kids how to really play basketball (or get kicked out)

19/12/2025

We may have finished with events and catering for the year

But I've still got a couple of Xmas Briskets to cook this weekend

As I sit back, sipping on a few Amaretto Sours, I'm looking through some figures and this year has been damn busy

Spent over 75k in meat, sold 4000+ Brisket Rolls with our little 😁 popups, 500+ plus BBQ boxes, ranging from 1, 2 or 4 people boxes, which is well in excess of 1000+ people who pre-ordered. Then on top of that the ticketed events, the catering every few weeks, couple of new rubs/sauces, the list goes on........

Been busy!!

And yet again, I must thank each and every one who has supported and helped me, it truly means the world

I'm just a simple tradie (hahaha) who loves food, and everyone who has helped me along the way, has made this process so much more fun and smooth

Can't wait to see what 2026 brings 😋😘😜

19/12/2025

🎄 Christmas thank you 🎁

We've just completed our last event for the year 😁

As the year winds down, we just want to say a massive thank you.

To everyone who’s bought our rubs and sauces, lined up for brisket rolls, shared a post, tagged a mate, or simply backed what we do — we honestly couldn’t do this without you.

A huge shout-out to Kelly’s Meats for having us out the front, trusting us with their customers, and backing what we do week in and week out. Those brisket roll days and BBQ Box nights don’t happen without your support, and we’re bloody grateful for it.

To all the helpers who’ve jumped in at events — early starts, late finishes, loading, unloading, slicing, serving, running food, washing up and everything in between — you’re the unsung legends. You know who you are, and Booma’s BBQ wouldn’t move without you. (Of course I'm going to name them 💕)

Courtney, Kelly, Aaliyah, Allie and Kaydan, you are what makes it all work, I just cook the meat 🍖 🔥 and slice 🔪 I can't do it without your help

To family, friends, suppliers, venues, event organisers and everyone who’s helped behind the scenes — thank you for believing in us and showing up when it mattered.

Booma’s BBQ is built on good people, good food, and a love for cooking with fire… and this year has really shown us how strong this community is.

We’re taking a breath, spending time with family, and getting fired up for what’s coming next.

From our family to yours —
🎅 Merry Christmas & Happy New Year 🎅
Thanks for being part of the journey ❤️🔥

— Booma

17/12/2025

Christmas Miracle needed 🎄🙏 (no idea if possible?)

Do anyone have or know someone with a large 3D printer ? I need a BIG dragon printed for Sulli, needs to be at least 1 metre long 🤞

Please and Thank you 🤗

16/12/2025

Which are you picking?

Wagyu Porterhouse

Or

Black Angus Eye Fillet

15/12/2025

I'm not usually a fan of Porterhouse, but seeing these in the window today just couldn't help myself. They look very very nice.

Boomas BBQ

02/01/2026

02/01/2026

01/01/2026

01/01/2026

31/12/2025

30/12/2025

29/12/2025

28/12/2025

28/12/2025

27/12/2025

26/12/2025

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22/12/2025

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15/12/2025

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